Boston baked beans

The day before, put the beans in a bowl, cover with plenty of cold water and leave to soak overnight.

The next day, drain and rinse the beans. Put in a large pan with 2 tsp of salt, cover with cold water and bring to the boil. Reduce the heat and simmer gently for 45 mins until tender. Drain through a sieve above a bowl, keeping the cooking liquid.

Heat a large casserole and cook the pork until browned all over. Scoop out, then do the same with the pancetta. Add the onions and cook until starting to turn golden at the edges, then add the garlic and cook for 1 min.

Add the mustard, sugar, molasses, tomato purée, vinegar and tomatoes to the pan, stir well and cook for 30 seconds.

Add the beans and 700ml of the cooking liquid (top up with water if needed), the bay leaves and 1 tsp of salt. Mix well, bring to the boil, add the pork belly and cover with a tight-fitting lid.

Transfer to a 160C/140C fan/gas 3 oven and cook for 2 hrs-2 hrs 30 mins or until the beans are soft, the pork tender and the sauce has thickened. Check at the halfway mark, season and add a splash more water if needed. Serve in bowls with crusty bread.